When you can’t decide whether to cook your fish or eat it raw--why not do both by searing ahi tuna. This Ito family staple, is fresh, simple and a crowd favorite.

Fun fact: In ancient Hawaii, the phrase “ahi” translates to “smoke”. Hawaiian folklore says that when the fishermen hooked a tuna, they would scream, “Ahi!” because hooked tuna would swim so quickly that the fishing line starting smoking!

• Course: Main/appetizer
• Skill Level: Beginner
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 5 Minutes

Ingredients List

• 2lbs Fresh ahi tuna
• Ponzu sauce
• ¼ cup Soy sauce
• ¼ cup Lemon juice (or 1 whole fresh lemon)
• 1 tbsp Fresh ginger
• ¼ c Extra virgin olive oil
• 1 bunch Green onion

Instructions

Ponzu Sauce

1. Squeeze 1 whole lemon  into a mixing bowl. Remove fallen seeds if necessary.
2. Measure out ½ c of soy sauce and add to the lemon juice.
3. Grate fresh ginger into the soy sauce/lemon mixture to taste (We usually add 1 tablespoon. If you enjoy the spiciness of ginger, add more!).

Seared Ahi

1. Cut fish into saku blocks (approximately 1”x 2” strips). Cover tuna with plastic wrap and set aside.
2. Place a frying pan on the stove, and splash approximately 1 tsp of olive oil on the pan. Turn the heat up HIGH.
3. When the pan and olive oil reach high heat, place a saku block on the pan. Lightly sear each side of the saku block, cooking each side for approx. 7-10 seconds. The fish will look grilled on the outside, while still holding the red freshness of ahi in the center.
4. Move your cooked ahi blocks to a cutting board, and slice blocks into approx. ¼” thick pieces.

Garnish & plating

1. Finely chop 1 bunch of green onions
2. Place green onion on top of seared ahi platter.
3. Evenly drizzle ponzu sauce on top of platter
4. Serve immediately!